1. Market Background
- Industrial pure cake production has extremely high requirements for batter foam stability and coating setting performance
- Requires stable oven spring and tissue support to achieve a good cake structure
- Such cakes need to meet the standards of soft and refreshing mouthfeel with good elasticity
2. Features & Advantages
- Significantly enhances batter stability, facilitating coating and preventing defoaming
- Produces fine and uniform cake crumb with even browning
- Refreshing taste with excellent melt-in-the-mouth texture
- Effectively delays starch retrogradation
3. Application Test
Test Protocol
- Control group: 2% competitor cake improver (based on total batter weight)
- Test group: 2% CR-380G (based on total batter weight)
- Test product: Pure cake
Conclusion 1: Compared with competitor improver, CR-380G shows
- Finer batter with longer foam stabilization time
- Better cake expansion with uniform and delicate crumb structure
- Excellent melt-in-the-mouth texture without sticky aftertaste
◆ Cake Hardness Change During Storage
Conclusion 2: The hardness of pure cake with CR-380G is significantly lower than that with competitor improver, and the cake aging rate is obviously delayed.
◆ Cake Chewiness Change During Storage
Conclusion 3: The chewiness of pure cake with CR-380G is significantly lower than that with competitor improver.
◆ Final Conclusion
During storage, adding CR-380G cake improver results in:
- Enhanced batter stability, facilitating coating and preventing defoaming
- Fine and uniform cake crumb with even browning
- Excellent melt-in-the-mouth texture
- Effectively delayed starch retrogradation
4. Recommended Dosage
Based on total batter weight, the recommended dosage is 1.5%-3%.